Moroccan Zaalouk | Moroccan Eggplant Dip | Zaalouk Salad | North African Aubergine Dip
Moroccan Zaalouk is a rustic and flavour-packed North African dish made with slow-cooked eggplants, tomatoes, garlic and warming spices. Soft, smoky aubergine blends beautifully with tangy tomatoes and aromatic spices, creating a rich yet light preparation that works as a dip, salad or spread. Naturally vegan and packed with antioxidants and fibre, this healthy eggplant dish pairs wonderfully with breads, flatbreads or as part of a mezze platter. Moroccan Zaalouk reflects the beauty of simple ingredients transformed into soulful vegetarian cooking.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
2
INGREDIENTS
- 1 Whole Eggplant
- 4-5 Garlic Cloves
- ½ Cup Chopped Tomatoes
- ½ Cup Grated Tomato Puree
- ½ Cup Finely chopped onions
- ½ tsp Kashmiri red chilli powder
- ¼ tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tbsp Olive oil
- ¼ tsp Lemon juice
- ½ tsp sugar
- Salt pepper to taste
- 2 tbsp chopped parsley
- 1 tbsp Feta cheese
- Pomegranate seeds
- parsley
Other ingredients
METHOD
- Coat the eggplant with some oil, cut slits on the eggplant and place the garlic cloves in that.
- Roast the eggplant directly over a medium flame until nicely charred.
- Once done, peel off the skin and chop the eggplant along with some garlic.
- Add in salt to taste and all the spices.
- Mix in chopped eggplant and mash it with a masher properly.
- Finish by adding lemon juice, parsley and some sugar.
- Garnish with feta cheese, pomegranate seeds and parsley.
- Serve with some chips, lavash or breadsticks.
